SPANAKOPITA II
The recipe for these spinach and feta appetizer triangles came from a Greek family friend. They may be frozen prior to baking.
Provided by MARY KESSLER
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 27
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
- Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo.
- Repeat with the remaining filling and phyllo dough. Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
- Bake in the preheated oven until the phyllo is golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 246 calories, Carbohydrate 15.9 g, Cholesterol 62.1 mg, Fat 18.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 9 g, Sodium 312.8 mg, Sugar 1.1 g
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Jake
[email protected]I would not recommend this recipe to anyone.
Bine BellE
[email protected]This recipe is not worth the effort. It's too time-consuming and the results are not that great.
Jeff Banks
[email protected]The phyllo dough was too difficult to work with. It kept tearing.
sushant kausal
[email protected]I found this recipe to be too bland. I had to add more salt and pepper to the filling.
Ammas Qadir
[email protected]I followed the recipe exactly, but my spanakopita turned out dry. I think I might have overcooked it.
Demonic Grim
[email protected]This is the best spanakopita recipe I've ever tried. I highly recommend it.
Gregoria Altamirano
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
faizan chishti
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are amazing.
mir murtaza
[email protected]I'm not a huge fan of spanakopita, but this recipe changed my mind. It was so good!
Demon Dark
[email protected]I made this for a party and it was a hit! Everyone loved it.
Mercy Estrera
[email protected]This recipe is a great way to use up leftover spinach. I also added some crumbled feta cheese to the filling for extra flavor.
Indra Subedi
[email protected]I love spanakopita, and this recipe did not disappoint. The filling was cheesy and flavorful, and the phyllo dough was flaky and crispy.
Ghaleb Hammoud
[email protected]This was my first time making spanakopita, and it turned out great! The recipe was easy to follow and the results were delicious.
Yogesh Gautam
[email protected]I've made spanakopita many times before, but this recipe is by far the best. The filling is moist and flavorful, and the phyllo dough is perfectly crispy.
mahamud Yasin
[email protected]This spanakopita recipe is a keeper! The filling was flavorful and the phyllo dough was crispy and flaky. I followed the recipe exactly and it turned out perfectly.